500g (1lb) cubed beef rump
Flour
1 onion, minced
1 stalk celery, minced
3 cloves garlic, minced
325ml (1.5 cups) canned chopped tomatoes
2 Tb tomato paste
1/2 bottle (325ml) red wine
1/4 cup raw sugar
2 bay leaves
1 Tb oregano
1 tsp black pepper
Salt to taste
Fettucini pasta
Freshly grated Parmesan to serve

Coat the beef in flour and brown off in oil. Set aside and cook the onions, celery and garlic. Add the red wine and reduce by half. Add the rest of the ingredients, mixing and bringing to a simmer. Place stew into slow cooker and cook for 5-6 hours (or on stovetop on lowest heat). Serve with fettucini and freshly grated parmesan. The only thing I wish I had for this stew was a handful of fresh basil to throw in before serving!